Layers of flaky pastry are piled with tender scrambled eggs and ham, cream cheese, lettuce, onion and tomato for an elegant brunch dish.
cost per recipe: $17.93
The price is determined by the national average.
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
ounces (about 1 cup) whipped cream cheese spread
small Boston or Bibb lettuce leaves
medium tomato, thinly sliced (16 slices)
large red onion, thinly sliced (16 slices)
tablespoons chopped smoked ham or smoked salmon
teaspoon ground black pepper
Heat the oven to 400°F.
Unfold the pastry sheets on a lightly floured surface. Cut each sheet into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 12 rectangles in all. Place the rectangles on baking sheets. Bake for 15 minutes or until they're golden brown. Let cool for 10 minutes.
Split each pastry into 2 layers, making 24 in all. Set aside 8 top layers. Spread each remaining layer with 1 tablespoon cream cheese. Top 8 layers with 1 lettuce leaf and 2 tomato slices each. Top remaining 8 layers with 2 onion slices each.
Beat the eggs, milk, ham and black pepper in a medium bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium heat. Add the egg mixture and cook until the eggs are set but still moist.
Place the onion-topped layers on the lettuce-topped layers. Top each with 1/3 cup eggs and a reserved top pastry layer.